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Four approaches to healthy, sustainable eating

For Cod and Country
Even though there are hundreds of types of fish for sale, most chefs are only familiar with a few varieties. That's where Barton Seaver comes in with his unique approach: By combining all manner of fish (not just the familiar standbys) with loads of fresh vegetables, he fosters sustainability both in the sea and on the farm. Organized by season, For Cod and Country features only fish caught in those months (plus "a fifth season" for farmed fish), along with ideas for preparation, seasonings, and lists of alternate fish to substitute in inventive new dishes.

Where There's Smoke
This second cookbook from Barton Seaver—following For Cod and Country—sends the rising authority on sustainable foods to the sweet, smoky grill, where he showcases his love of fresh, organic produce, fish, beef, and poultry. Emphasizing seasonal vegetables and accompaniments as much as the protein, Seaver serves up recipes designed to celebrate the spirit of togetherness—including Wood-Grilled Snap Peas with Smoky Aioli, Grilled Pacific Halibut with Pistachio Butter, Peruvian Chicken, Chimichurri Marinated Short Ribs, and Pickled Smoked Peaches. In addition to mouthwatering dishes, Seaver gives the nitty-gritty on fueling your fire; preparation and cooking; recipes for sauces, spice mixes, and marinades; and ways to eat intelligently and healthily.

Foods for Health: Choose and Use the Very Best Foods for Your Family and Our Planet
For health-conscious cooks, clean eaters, and smart consumers, National Geographic introduces a science-based guide to healthy, everyday eating for your whole family -- and the planet. Featuring dozens of tips, food pairings, and sample menus, this attractive book is a culinary tour of the 148 foods that have huge nutritional value with the least environmental impact. This guide explores food and its place in cultures around the world; highlights what it adds to healthy menus today; and advises consumers on what to look for, how to choose, how to prepare and what to avoid in order to make best choices for the table and for the planet. Barton Seaver, acclaimed chef and author of For Cod and Country and Where There's Smoke, and nutritional scientist P.K. Newby, have created the ultimate shopping and cooking guide to help you nourish your family while you sustain the planet.

The National Geographic Kid's Cookbook
Join Barton Seaver—master chef and National Geographic Explorer—on a year-round culinary adventure as he explores what it takes to create the ultimate dish. Barton provides mouthwatering recipes, the ins and outs of healthy eating, awesome crafts and activities, and food-focused challenges, proving once and for all that cooking can be a blast. Follow along as he teaches you to plant a kitchen garden, host a dinner party for your friends, and pack the perfect school lunch. Other highlights include ways to play with your food, festive holiday meals, snow day snacks, and family cooking competitions. With fascinating sidebars, profiles on real people, and cool facts, the National Geographic Kids Cookbook will have you ruling the kitchen in no time! 

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Acclaim for For Cod & Country

"For Cod and Country dishes up sustainable seafood that somehow manages to be dazzling, delicious, yet totally doable for the home chef. Trust me, you’ll be hooked."

"It can be confusing, trying to navigate the waters of how to eat fish and seafood responsibly. Thankfully chef Seaver's book makes the subject matter much easier to comprehend, gives us choices, and makes it all delicious."

–Esther Sung, Epicurious

"If I were a fish, I’d like to be cooked by Barton Seaver. In For Cod & Country, Barton gives us a revolutionary approach to seafood that is healthier, more environmentally aware, and delicious. Seafood is more than just food. It’s wildlife that should be consumed with reverence and moderation (and plenty of vegetables)."

–Jim Toomey, cartoonist and creator of Sherman's Lagoon

"I recommend For Cod and Country for both skilled cooks and those intimidated by fish preparation. For Cod and Country will make you a better cook and environmentalist."

“Kudos to Barton Seaver for raising awareness about the ingredients in our food—where they come from, how they got there, and the impacts they have on the environment. By making informed choices in the kitchen, we can all make a difference in protecting the lands and waters that sustain us.”

—Mark R. Tercek, President and CEO, The Nature Conservancy

"Seaver is part of a new generation of chefs who consider sustainability an ingredient that can't be forgotten in their food. Check out For Cod and Country—and think about eating less seafood, more often."

“Barton Seaver is a man with a mission to make us value what we take from the sea at a time of crisis for marine resources. He also cooks superbly. So you can be sure his first cookbook is not only a mouth-watering read, but also takes an inspiring approach to sustainability, one of the great issues of our time. That makes it an important book and one that deserves to be read by everyone who truly loves seafood.”

–Charles Clover, Author of The End of the Line

"Seaver's book vibrates with personality, practical advice, photographs (both evocative and how-to), and stovetop wisdom...The recipes in For Cod and Country allow seafood lovers to dig in with gusto—and good conscience."

–Barry Estabrook, The Atlantic

“Barton serves us well by taking us from source to sauce. He shows that dinner isn‘t just a meal; it‘s our relationship with the world.”

–Carl Safina, author of Song for the Blue Ocean
and The View From Lazy Point

"Washington, D.C. chef Barton Seaver's new "For Cod and Country" cookbook not only gets 10 points for clever title, it gets top marks for timeliness and tastiness, too."

—Jackie Burrell, Bay Area News Group

“It’s not only vegetables that have seasons—fish do, too! And the consideration of seafood’s seasonality along with the environmental issues surrounding its consumption are long overdue. If you’re new to seafood, there’s much to learn in For Cod and Country.”

—Deborah Madison, author of Local Flavors: Cooking and Eating from America’s Farmers Markets

For Cod and Country is a fun and approachable way for home cooks to bring sustainable seafood ideals into the practical world of the kitchen.”

—Paul Greenberg, best-selling author of Four Fish: The Future of the Last Wild Food

"Barton’s writing style is casual, personal, celebratory and inviting, yet he has included tons of essential content about sustainable fish choices, ingredient primers and cooking techniques. I read it cover to cover the day it arrived."

—Myra Goodman, author of Food to Live By: The Earthbound Farm Organic Cookbook and The Earthbound Cook: 250 Recipes for Delicious Food and a Healthy Planet

"[Seaver's] new book is a testament to his belief that each and every one of us can help restore the fisheries we depend on by voting with our dollars and making smarter, responsible (and mouthwatering) decisions at the supermarket and in restaurants. And that’s where the fun begins."

“ Barton brings you into the life of the fish and the love affair he shares with the seasons. More than just a bunch of recipes . . . a story that makes a difference!”

—Rick Moonen, Chef/Owner, Rick Moonen’s RM Seafood

"All good choices and terrific seafood recipes are the basis of this splendid, beautifully produced volume...This is not a jeremiad, it is common sense and good food on every page."

–John Mariani, Virtual Gourmet

"I’m not a chef, or food critic, or book critic. I’m a busy working mom who, in my pre-child life, enjoyed long evenings of cooking, eating, and drinking good wine. Needless to say, my cooking habits have changed in the four years since we welcomed our first son. Now, my idea of a great recipe is one that involves no more than six ingredients and thirty minutes, and yet still produces something healthful and delicious. It’s kind of a high bar, but For Cod and Country hits the mark."

–Heather Goldstone, Climatide

“Barton Seaver is one of the best friends that fish ever had. The fact that he cooks them so well, as seen in these pages, should not turn any self-respecting fish against him.”

—Peter Kaminsky, author of Pig Perfect and The Moon Pulled Up An Acre of Bass

"Fish lovers and beginning cooks will rejoice in this cookbook’s creative recipes and instructions for filleting fish and other seafood."

–Carrie Scarr, Library Journal

“Eat a few dishes prepared by Esquire chef of the year Barton Seaver, thirty, and you’ll feel good about living on Earth...Listen to him talk about how to save us all from destroying the food chain (and ourselves in the process) and you’ll feel even better about it.”

—John Mariani, Esquire magazine

"Barton Seaver has hit the right notes with his first cookbook, 'For Cod and Country'"

—Bonnie S. Benwick, The Washington Post

“Barton Seaver is both a sensational chef and a true leader in the growing movement to think differently about the way we consume seafood. If you can’t get him to cook a meal for you in person, learning how he does it is the next best thing.”

—John Fahey, Chairman and CEO, National Geographic Society

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